Use your favorite aromatic. Fresh basil is nice. Dried rosemary and garlic work well. Try thyme or sage, too. I would stay with a lighter vinegar that lets the flavor of the mustard-maple-aromatic shine through.
For fewer servings, cut the mustard and maple to 1 tablespoon, the vinegar to 1/4 cup and the olive oil to 1-2 tablespoons.
Try this on torn romaine leaves with fresh tomato, shredded carrot, and diced celery. Add sunflower seeds and top with shredded Romano or Parmesan cheese.
Wanda Hayes Eichler